Polydish city guide
Best Pemmican in London
“Tallow, dried meat, and berries compressed into survival. Eaten raw or stewed, it fueled explorers to the poles.”
What the real thing tastes like
Pemmican () (also pemican in older sources) is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be eaten raw or used as a component of prepared foods such as stews. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today. The name comes from the Cree word ᐱᒦᐦᑳᓐ (pimîhkân), which is derived from the word ᐱᒥᕀ (pimî), 'fat, grease'. The Lakota (or Sioux) word is wasná, originally meaning 'grease derived from marrow bones', with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America. Pemmican was widely adopted as a concentrated high-calorie food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Captain Robert Bartlett, Ernest Shackleton, Richard E. Byrd, Fridtjof Nansen, Robert Falcon Scott, George W. DeLong, Robert Peary, Matthew Henson, and Roald Am
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Pemmican is a dense marriage of tallow, dried meat, and sometimes berries—a food born from necessity that became legend. The Cree word pimîhkân, rooted in 'fat' and 'grease,' points to what makes this mixture work: pure caloric density packed into something you can eat raw or fold into a stew. Indigenous peoples of North America engineered it first, then Arctic and Antarctic explorers like Shackleton and Amundsen carried it to the ends of the earth, where it kept them alive.
Order it here when it has
- calorie-dense
- versatile preparation
- historically vital
- polar-explorer approved
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